Peanut Butter Chocolate Poke Cake

When I finish this mission I may be able to write a cake recipe book.   This cake makes 16 generous peaces, but today I had to squeeze 17 out of it to feed all the Tenerife missionaries + one from Gran Canaria.  They loved it and so did we.  Mike doesn't always like peanut butter things but he did like this.  This was a recipe idea I found on Pinterest but I altered it a lot. 

First  I made The Best Chocolate Cake I baked it in my 12 inch square pan.  Something bigger than 9x13 would be better.  While the cake is baking I made the Peanut Butter Pudding.

Peanut Butter Pudding

1 1/2 cup milk
3/4 cup packed light brown sugar

1/2 C. white sugar
2/3 cup smooth peanut butter
3 T. cornstarch
2 egg yolks
2 tablespoon butter

1 teaspoon vanilla

Mix milk,sugars, peanut butter and cornstarch together in a saucepan and cook stirring until it begins to boil.  Add a little of the hot pudding to the egg yolks and stir, then add to the mixture and bring to a boil stirring constantly.  Add the butter and vanilla. 

When the cake is baked poke holes in the top with a wooden spoon about 1 1/2 inches apart.  Pour the pudding over the warm cake and spread over the top.  Bump the pan, a little, so the pudding settles in the holes.  Chill the cake for a few hours or overnight.

Whip 1 pint of cream until stiff with 6 T. powdered sugar.  Add 1 teaspoon vanilla and 2 Tablespoons of instant vanilla pudding mix.  This will stabilize the cream.  I always keep some vanilla instant pudding on hand for my whipped cream.  It will stay stable for days when added to whipped cream.   Add some grated chocolate to the top or some finely chopped chocolate chips.